Spiced Mexican Squash Stew Recipes

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SPICED MEXICAN SQUASH STEW



Spiced Mexican Squash Stew image

From Moosewood Daily Special - an authentic Mexican stew with pretty colours - gold, red, green, and yellow, and some heat, too! And it's vegetarian, to boot!

Provided by Katzen

Categories     Stew

Time 40m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil or 1 1/2 tablespoons vegetable oil
2 cups onions, chopped
6 garlic cloves, minced
1/2 teaspoon salt
1 butternut squash, halved
1/2 jalapeno, fresh, minced
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
3 cups water
2 cups tomatoes, chopped
2 cups red peppers or 2 cups green peppers, chopped
2 cups corn kernels (fresh or frozen)
salt & freshly ground black pepper
sour cream (optional)
monterey jack cheese (optional)

Steps:

  • Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
  • Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
  • Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.

SPICED BEEF AND BUTTERNUT SQUASH STEW



Spiced Beef and Butternut Squash Stew image

Make and share this Spiced Beef and Butternut Squash Stew recipe from Food.com.

Provided by Chris Reynolds

Categories     Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) can tomato sauce
2 teaspoons ground ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, cut into wedges
2 lbs beef chuck, trimmed and cut into 2-inch pieces
2 teaspoons flour
1/2 butternut squash, peeled and cut into 1-inch pieces (about 1 lb)
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1/2 cup fresh cilantro, roughly chopped

Steps:

  • In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
  • Sprinkle beef with flour and add to the cooker. Toss to coat.
  • Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
  • Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
  • Serve the stew over the couscous and sprinkle with cilantro.

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